All that’s seriously growing in the garden right now is kale (4lbs harvested in the past week!), so today’s post is yet another kale recipe:
Curry kale chips! These make a great crisp, salty snack. They are a little time consuming to make but are also incredibly simple and easy. You’ll need:
Kale (I used about 1 lb)
1 tbsp olive oil
1/2 tsp curry powder
1/4 tsp cinnamon
pinch of ground cloves
1/4 tsp cayenne pepper (adjust depending on your heat preference)
a few dashes salt
First, wash the kale. Shake as much excess moisture off the leaves as you can. Use a knife to slice the stiff rib out of the center of the kale, then cut the leaf into pieces roughly 2″ across (don’t worry about getting them perfectly sized, but try to get all your pieces in roughly the same size range).
Place the sliced kale onto a clean tea towel. After slicing approximately 6 leaves (or when the tea towel is about half covered in kale), fold the towel over the kale and press very gently to remove some more moisture. Transfer the sliced kale to a large mixing bowl and repeat until you have a bowl full of sliced up kale and no whole leaves left:
The kale will probably still be a bit wet, but don’t worry about it too much. As long as it isn’t soaking wet, you’ll be fine.
In a small bowl, mix together all the spices and salt. Drizzle the olive oil over the kale and toss until the leaves are all somewhat coated. Sprinkle the spice mixture over the kale and toss some more. Turn your oven to 300F and break out a few baking sheets.
Arrange the kale in a single layer over the baking sheets. Place in the oven and bake for 20 minutes, until the kale is crispy. I got 4 medium sized baking trays worth of kale chips out of my pound of kale, so you may need to bake the kale in several batches, depending on your oven capacity.
Transfer kale chips to a bowl and admire:
Then dig in and enjoy! They really are amazing.